Ingredients

150g Basmati rice

350g pork tenderlion, trim fat and cut into bite size pieces

4 tablespoons Soy Sauce

2 tablespoons runny honey

1.5 teaspoons ginger (grated)

1 clove garlic (crushed)

2 carrots sliced

1 red pepper sliced

1 courgette sliced

1 tablespoon groundnut oil

Method

In a shallow bowl, mix together the soy, honey, ginger and garlic. Add the pork pieces and leave to marinate.

Bring a pan of water to the boil, add the rice and cook for 10–12 minutes or according to the packet instructions. Drain and keep warm.

Add half the groundnut oil to wok or large non-stick frying pan, stirfry the courgette, carrot and pepper until al dente, cover and set aside.

Add the remainder of the groundnut oil to the wok and the pork pieces, turn frequently to ensure they are cooked all the way through – the pork should be dark and sticky. Add the remainder of the soy mixture and cook for a further 1-2 minutes until it thickens.

Serve

Prep Time: 10 minutes

Cooking Time : 20 minutes